When you get your starter home:
- If I already fed it let it sit out on counter for 8 hours, it should double.
- Or it is unfed, feed it, it’s best to have an active starter to save in the refrigerator.
Add equal parts by weight of Starter & Water (@110-118deg), mix then add equal weight of flour, I use just King Arthur All Purpose, but the Starter loves to have maybe 20% of the flour something with an extra kick, (I use Bob’s Red Mill Rye Flour, or you can use a whole wheat) leave covered out in room for 8-12 hours…it should double in size.
Then put in Refrigerator until you are ready to use.
Activating your Starter:
Take 50g or 100g of starter. Add equal parts of water and flour, using the same details in the feeding above. Depending on how long your Starter has been in the refrigerator, you may have to do this 1, 2 or even 3 times. So, if you have an inactive starter you have not used for weeks or months, it may take 24-36 hours to get it active again. Mine always is active by the 3rd time. This may look like this:
|1st Feeding||2nd Feeding||3rd Feeding|
|Dispose of 50g||Make Pancakes or Waffees with |
200 g or Dispose orGive away, if fully
active use this
|I use often 200g |
in my recipes and
put the extra back into my original
starter in the
One caution: If when you take the starter out of the refrigerator it has a gray watery surface, do pour this off before you begin the process. Your starter is not bad, but this gray liquid is strong and not pleasant and should not be mixed back in.
For tips on bread making or pizza dough.
For best flavor, let the dough rest in Refrigerator in Zip lock bag (oiled) over night, or even better for a day or two. Take out and let warm for 2-3 hours before using. If I am doing Pizza I divide into individual balls and let rise for 5-6 hours.
This link is for the best bread..
For Birkmann Baguette tray recipe:
Chef Vito’s Recipe – for pizza making…good YouTube video.
And don’t forget my own site: https://justwalkingtogether.com/home/becoming-a-true-sourdough-walker/
For pizza Cook with very high heat 500 deg or higher on pizza stone.
Or get a Roccbox.